November 3, 2010

Homemade vanilla gelato

Two cups of milk,
one cup whipping cream,
the scrapings of a vanilla bean pod,
half a cup of sugar,
four sunset-orange egg yolks =
delicious, light, fluffy homemade gelato!

Here's how:

Split lengthways and scrape the black beans/dots from the pod and put into the milk/cream mixture.

Whisk together the egg yolks with the sugar until pale and fluffy (hand or electric mixer; the choice is yours). (Don't let the sugar sit too long on top of the egg yolks or else a "skin" will form.) I used fancy Japanese eggs, hence the beautiful orange color. You can use free range or organic eggs as well - I would recommend doing so for this gelato in order to do justice to the expensive vanilla bean!

Heat vanilla/milk/cream mixture gently in a saucepan until bubbles appear around the edges. Don't let it boil or curdle!

Remove from heat and let cool slightly. Pour carefully into the egg/sugar mixture, whisking all the while (you can use hand whisk or electric mixer). Don't worry if small lumps form - you can strain these out later.

Return the entire mixture to the saucepan and under a low heat, stir constantly until you get a custard sauce-like consistency (i.e. should be thick and viscose enough to coat the back of a wooden spoon). Take off heat immediately. Strain into a bowl (you want to keep the black vanilla bits but not any egg custard lumps/skin) and cover; chill until cool (2-3 hours or overnight).

Freeze in ice-cream maker, then place in freezer to harden. If the gelato is too hard, you can "ripen" or soften it slightly by placing it in the fridge for 30 minutes before serving.

Recipe adapted from

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